Lamb shoulder in Moroccan spices

Category: Meat dishes
Lamb shoulder in Moroccan spices

Ingredients

lamb shoulder 1.3-1.5 kg
ground coriander 1 tsp
ground cumin (zira) 1 tsp
cinnamon 1/2 tsp
ground ginger 1/2 tsp
paprika 1/2 tsp
turmeric 1/2 tsp
ground black pepper 1 tsp
salt 1.5 tsp (taste)

Cooking method

  • Lamb shoulder in Moroccan spicesWash the lamb shoulder. If there is a thin film, then cut it off. Dry with a towel.
  • Lamb shoulder in Moroccan spicesIn a bowl, mix all the spices and salt.
  • Lamb shoulder in Moroccan spicesRub the spices and salt into the leg. Wrap in foil and leave for an hour, preferably longer. I had a scapula for two days in the refrigerator, it just so happened.
  • Lamb shoulder in Moroccan spicesPut the spatula in foil in a mold and put in the oven preheated to 150 degrees for 3.5-4 hours.
  • Lamb shoulder in Moroccan spicesGet it. Let the meat rest for an hour, chop and serve.
  • Lamb shoulder in Moroccan spices
  • Lamb shoulder in Moroccan spices
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

family or company

Time for preparing:

4.5 hours

Cooking program:

oven

Note

The idea for the recipe came from Mark Bittman's The Culinary Matrix, which I got for the Sponsor's Recipe of the Week. Great book. Thanks again for her.
What about meat? Delicate tender with a spicy taste. Juicy, spicy. It is easy to prepare, and the result is pleasing. Good with salad, other side dish and just for a sandwich. Recommend!

Myrtle
Angela, thanks for the recipe! Great as always! I took it to the bookmarks.
Zhannptica
I baked a leg with the addition of spices for coffee (cinnamon, cardamom) very spicy and delicious !!!!
ang-kay
Natalia, Jeanne, thanks for your attention to the recipe)
Quote: Zhannptica
leg with the addition of coffee spices (cinnamon, cardamom)
Zhanka, I would be surprised if I didn't try it.
MariS
Angelawhat a fragrant mutton - stewed at low temperatures, um, delicious! We must take the recipe, especially since the husband respects the mutton very much.
ang-kay
Marina, Thank you. Fragrant lamb. I would be glad if you like it)
ANGELINA BLACKmore
Class !!! And even with zira ... Mmmmm ...... Fkusna-ah.
Angel
ang-kay
Natasha, Thank you. If you love everything that is used, then the result should please)
ANGELINA BLACKmore
Quote: ang-kay

Natasha, Thank you. If you love everything that is used, then the result should please)
Angel, I like EVERYTHING ... but nowhere to get a shoulder of lamb. And the other scapula, someone else's, Mona?
ang-kay
I think it will be delicious with any meat. You can generally take a piece of something. Lamb is also not held in high esteem in our country. A couple of Azerbaijanis are trading grown.
ANGELINA BLACKmore
Quote: ang-kay
I think it will be delicious with any meat. You can generally take a piece of something.
Then you have to cook!

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